Corn Sundal recipe – M.M. Mithaiwala

Ingredients:-

2 cups sweet corn kernels

2 green chillies, very finely sliced

juice of 1/2 a lemon

1 tbsp oil

few curry leaves

1/2 tsp minced ginger

a pinch of Asafoetida (hing)

1/2 tsp mustard seeds

salt - to taste

Method:-  

• Cook fresh Sweet corn until soft.  (If you’re using frozen corn, pressure cook for 3 to 4 whistles and cook them tender).
• Remove the cooked corn kernels in a plate and set aside.
•  Heat oil in a deep skillet or wok in medium flame.
•  When hot, season with mustard seeds, cumin and urad dal.
•  Once the splattering subsides, quickly add the red chili, along with curry leaves and hing.
•  Sauté it for a minute. 
• Now add cooked corn.Mix well gently to combine all of the ingredients and let cook for 2 minutes. 
• Lastly add the lime juice, grated coconut and season with salt and pepper. 
• Mix well and transfer to a serving bowl.
•  Sprinkle with fresh cilantro leaves and serve warm.

 Recipe source: Tasty Appetite

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